Shrimp Stir Fry

This recipe was found in the cookbook, Global Kitchen by Cooking Light magazine.  It is posted as a shrimp fried rice, but there are so many vegetables I think it is really more of a stir fry.

1 c.broccoli florets
2 T. Canola oil
1 yellow pepper, cut into slices
1 red pepper, cut into slices
1 c. Sugar snap peas, cut in 1/2
1 T. Grated fresh ginger
1 c.cooked rice
1 T. Sesame oil
12 oz. shrimp
1 c. Frozen edamame, defrosted
1/4 c. Soy sauce
11/2 T. Rice vinegar
1/8t. Red pepper flakes
1/4 c. Chopped green onion.

Steam broccoli just until crisp.  Set aside
Put 1 T. Oil in large frying pan.  Put peppers and peas into pan and cook over medium heat for 2 minutes. Add in ginger and onions and cook 1 minute.  Remove vegetables from pan and place in a bowl.  Add other T. Oil to pan.  Add rice and cook for 5 minutes, trying to crisp the rice kernels.  Add rice to bowl with the vegetables. Add sesame oil and shrimp to pan.stir fry shrimp one minute.  Add rice and vegetables back to pan.   Add in the edamame, soy sauce, rice vinegar and pepper flakes. Stir well for 3 minutes and serve.

Coconut Shrimp Pineapple Salsa Salad

My sweetheart and I stopped at a Hops and Drops restaurant recently.  This entree was on their menu.  It is great as a meal on its own.  Tonight I served it with a barbecued steak for Father's Day.
If you do not want to go through the work of preparing your own coconut shrimp, just buy a package of pre-made coconut shrimp.

For the salad:  Place in a serving bowl

mixed greens
sliced cucumber

Top the salad with the salsa

for the salsa:
1 roma tomato,diced
1 jalapeno pepper, diced
1 c. pineapple, diced
1/4 c. diced onion
1/4 c. chopped cilantro

Put 6 coconut shrimp on top of the salad/salsa.

For the shrimp:

• 1 pound large shrimp peeled and deveined
• 2 eggs whisked well
• salt
• 1/4 cup coconut flour(or all purpose flour)
• 1 cup unsweetened shredded coconut
• coconut oil for frying(or corn oil)
• Mix coconut flour and coconut.  Dip shrimp in eggs, then in flour mixture, pressing down to coat.  Heat coconut oil (or corn oil) and cook shrimps until crispy on both sides.